This recipe freezes beautifully and also keeps for up to four days in the fridge, so make a big batch when you need it and freeze some for the Sunday roast or for use later in the year. Red cabbage supplies some vitamin C and dietary fibre in our diet. It is good value for money.

Cooks Know How: You will know how to handle a big red cabbage (and marvel at the tight folded leaves inside). You will use the processor to save effort and time, just what it was designed for. You will see how new flavours can combine and create a moist and delicious vegetable dish. You will understand how vinegar is acid enough to make the red colour of the cabbage stronger and help the dish to keep well. You will see how the cell structure of a vegetable will soften as it is cooked. You will probably see that you got a big batch from this and freezing some might be a solution that benefits another meal.

Next Time

Miss out the apples and use raisins to sweeten the mixture instead. Substitute the onion with leeks that you slice across the stem, discarding the dark green leafy parts. Add 1 tablespoon of sweet chilli dipping sauce for a tang.